If you’re looking for the ultimate comfort food with an irresistible creamy twist, Gnocchi Carbonara is about to become your new obsession. Imagine pillowy-soft potato gnocchi, tossed in a lush, silky carbonara sauce loaded with crispy bacon, cheese, and that signature peppery bite—every forkful is pure Italian-inspired bliss. Whether this is your first time making a carbonara-style dish or you’re already a pasta pro, this quick, 25-minute meal is the perfect balance of simplicity, flavor, and that cozy homemade feel.
Ingredients You’ll Need
Part of what makes Gnocchi Carbonara so delightful is just how unfussy the ingredient list really is. Each ingredient pulls its weight, adding to the savory, creamy character of this dish while ensuring every bite is layered with texture and flavor.
- Potato gnocchi (1 pound): These fluffy dumplings are the star, soaking up all the dreamy sauce.
- Bacon (4 slices, diced): Crispy, salty bacon delivers that classic carbonara flavor and a fantastic crunch.
- Eggs (2 large): The backbone of the glossy sauce—whisked to perfection for creamy richness.
- Parmesan cheese (1/2 cup, grated): Brings nutty, salty depth to the sauce (don’t skimp on quality!).
- Pecorino Romano cheese (1/4 cup, grated): Adds sharpness and that unmistakable Italian tang.
- Garlic (2 cloves, minced): A quick sauté infuses irresistible fragrance and savoriness.
- Black pepper (1/4 teaspoon): Gives the dish its traditional peppery warmth.
- Salt (to taste): Balances the sauce and enhances all the other flavors—taste as you go.
- Fresh parsley (2 tablespoons, chopped, optional): Brings color and a burst of freshness right before serving.
How to Make Gnocchi Carbonara
Step 1: Cook the Gnocchi
Bring a big pot of salted water to a rolling boil—season the water well, just like you’d do for any great pasta. Drop in the potato gnocchi and keep a close eye; they only take a couple of minutes to cook and are ready when they float to the top. Scoop them out with a slotted spoon or drain immediately, so they stay light and fluffy.
Step 2: Crisp the Bacon and Sauté the Garlic
While the gnocchi are cooking, heat a large skillet over medium. Add the diced bacon and let it sizzle until golden-brown and crispy, stirring every now and then for even cooking. Toss in the minced garlic and sauté just until fragrant—about 30 seconds—so it perfumes the bacon fat, but doesn’t burn. Then, remove the skillet from the heat to prevent overcooking later.
Step 3: Whisk Together the Egg and Cheese Sauce
In a bowl, combine the eggs with the grated Parmesan and Pecorino Romano, plus cracked black pepper. Whisk vigorously until smooth and creamy. This is your secret weapon for the signature silky Gnocchi Carbonara sauce—prepare this step while the bacon cooks so it’s ready to go.
Step 4: Toss Gnocchi with Bacon and Garlic
Add the drained gnocchi directly to the skillet with the bacon and garlic; don’t worry if a little of the cooking water sneaks in, it actually helps the sauce cling! Gently toss everything together, letting the gnocchi soak up those flavorful, savory juices.
Step 5: Create That Silky Carbonara Sauce
With the skillet now off the heat (this is key to avoid scrambling the eggs), pour in the egg and cheese mixture while stirring quickly and constantly. The residual warmth will turn the sauce glossy and luscious—if it looks too thick, loosen it up with a splash of reserved pasta water until it’s velvety and coats every gnocchi. Taste and season with salt as needed.
Step 6: Finish and Serve
Once the sauce reaches that perfect creamy consistency, your Gnocchi Carbonara is ready for the table! Garnish with fresh parsley and shower with extra cheese if you wish. Serve immediately for that just-cooked magic.
How to Serve Gnocchi Carbonara
Garnishes
The finishing touch for Gnocchi Carbonara is all about extra freshness and flavor. Sprinkle more grated Parmesan or Pecorino over each bowl, and a handful of chopped fresh parsley or even a light grating of lemon zest for pop. A final crank of black pepper never hurts, either!
Side Dishes
While this dish can absolutely stand alone, it pairs beautifully with simple sides. Try a peppery arugula salad dressed in lemon, some roasted asparagus, or a basket of warm, crusty bread for soaking up the luscious sauce—classic Italian coziness at its best.
Creative Ways to Present
If you really want to wow your guests, serve Gnocchi Carbonara in small bowls or deep plates for maximum sauce-catching. You can even place the gnocchi in individual ramekins and broil for a minute with extra cheese for a golden top, or plate it family-style for a rustic, inviting look.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer your Gnocchi Carbonara to an airtight container and refrigerate within two hours of cooking. It keeps well for up to 2 days—just know the sauce may thicken a touch as it chills.
Freezing
Gnocchi Carbonara is best enjoyed fresh, but you can freeze leftovers for up to one month in a tightly sealed container. Thaw overnight in the fridge before reheating gently to preserve that silky sauce.
Reheating
Reheat gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce if it’s thickened up. Stir constantly and heat just until warmed through—avoid the microwave if you can, as it can sometimes overcook the eggs in the sauce.
FAQs
Can I use store-bought gnocchi for Gnocchi Carbonara?
Absolutely! Store-bought potato gnocchi work beautifully in this recipe and make the whole process speedy. If you’re feeling extra ambitious, homemade gnocchi is an amazing upgrade, but this recipe shines either way.
What can I use instead of bacon?
Pancetta is a classic, authentic swap for bacon in Gnocchi Carbonara—it’s a little richer and extra savory. For a vegetarian twist, try sautéed mushrooms for that same umami kick.
How do I keep the eggs from scrambling?
The key is to remove the skillet from heat before adding the egg and cheese mixture, and stir constantly while pouring it in. The residual warmth is all you need for a creamy, custardy sauce instead of scrambled eggs.
Can I make Gnocchi Carbonara gluten-free?
Yes! Just be sure to use gluten-free potato gnocchi, which are widely available at most grocery stores. All the other ingredients are naturally gluten-free.
Is it okay to skip the Pecorino Romano?
If you don’t have Pecorino Romano, use all Parmesan or substitute with Grana Padano for a similar flavor. The combination gives the sauce an extra savory depth, but the dish will still be delicious with just one cheese.
Final Thoughts
Invite a little Italian-inspired comfort into your kitchen and try this Gnocchi Carbonara—it’s easy, fast, and guaranteed to impress even your hungriest friends and family. If you’re craving a creamy, bacon-studded meal that feels both special and effortless, give this recipe a whirl and prepare for happy smiles all around!
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Gnocchi Carbonara Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a creamy and savory twist on the classic carbonara with this Gnocchi Carbonara recipe. Pillowy potato gnocchi are enveloped in a rich sauce made with crispy bacon, cheese, and eggs, creating a satisfying Italian dish that is sure to impress.
Ingredients
Potato Gnocchi:
- 1 pound potato gnocchi
Carbonara Sauce:
- 4 slices bacon, diced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Gnocchi: Boil a pot of salted water and cook the gnocchi until they float. Drain and set aside.
- Prepare the Sauce: In a skillet, cook bacon until crispy. Add garlic, then remove from heat.
- Make the Carbonara: Whisk together eggs, Parmesan, Pecorino Romano, and pepper. Combine gnocchi with bacon, then pour in the egg mixture. Stir quickly to coat.
- Finish and Serve: Add salt, pasta water if needed, and garnish with parsley and extra cheese. Serve hot.
Notes
- Work quickly to prevent eggs from scrambling.
- Substitute pancetta for a more traditional flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 1g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 145mg
